*Vegan
Are you a food-waster? Americans throw away about one-third of our available food, and the EPA and U.S. Department of Agriculture are urging citizens to rethink their careless ways. Don’t be one of those people who throws out the broccoli stalks and just uses the florets. Those stalks—or what my wife calls “garbage”—are the perfect base for a slaw. One that embarrasses regular-ass cabbage coleslaw by its own basic-ness if you pair it with the right dressing, which we’re going to do right now.
FOR THE SALAD
2 large broccoli stalks, hard outer layer peeled away
1 carrot, peeled
½ shallot, cut into small dice
½ cup peanuts
FOR THE WASABI-TAHINI DRESSING
1 tablespoon tahini
½ teaspoon wasabi paste
2 tablespoons water
2 teaspoon honey (or agave nectar)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
1. Using a food processor or a box grater, shred the broccoli stalks and the carrot. Place them in a large bowl along with the shallot and peanuts and toss to combine.
2. In a small bowl, whisk together the tahini, wasabi, water, honey, soy sauce, sesame oil, and vinegar until it forms a smooth dressing.
3. Pour the dressing over the slaw, and mix well.
4. Cover the bowl and refrigerate the salad for a half hour if you have the time. If not, you can serve it immediately.